Restaurant Style Mexican Rice

Ingredients Needed

• Rice: Long-grain rice such as jasmine rice or basmati rice.
• Onion: White or yellow onion.
• Garlic: Fresh garlic is always best.
• Chicken stock: Low-sodium chicken broth or vegetable broth to help cut back on the sodium.
• Tomatoes: Fire-roasted or Rotel works great.
• Tomato sauce: Gives the rice its signature red color and a hint of tomato flavor. Cook the tomato sauce with the aromatics to develop its taste.
• Spices: Chili powder, smoked paprika, and cumin.

How to make Mexican rice

• Step 1: Heat a large skillet with olive oil on medium-high heat, add onions, and cook for 1-2 minutes.
• Step 2: Add in the white rice and cook another 3-4 minutes or until the rice starts to brown. Add in garlic and cook another minute.

• Step 3: Add in stock, tomato sauce, fire-roasted tomatoes, and spices, and mix just until combined. Bring to a boil. Cover and reduce heat to a low simmer.
• Step 4: Remove the lid and fluff rice with a fork add in the chopped fresh cilantro and more salt to taste if needed.

Recipe Tips for this Simple Mexican Rice Recipe

• Toast the long-grain rice it adds a lot of flavor to the rice.
• Resist the urge to lift the lid, it will release all the steam that has accumulated.
• Use leftover Mexican rice in my Chicken Burritos or Stuffed Poblano Peppers.

Restaurant Style Mexican Rice

This Mexican rice is super easy to make from home and so yummy! The perfect side dish to go with all your Mexican recipes.

Prep Time5minutes mins

Cook Time25minutes mins

Total Time30minutes mins

Servings8

Calories153

Ingredients

• 3 tablespoons olive oil
• 1 cup diced white onion
• 1 1/2 cups long grain rice Jasmine or basmati rice
• 4 cloves garlic minced
• 1 3/4 cups low sodium chicken stock
• 1 14.5 ounce can fire roasted tomatoes do not drain
• 1/2 cup tomato sauce
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1 teaspoon kosher salt- plus more to taste
• 1/2 cup chopped fresh cilantro
• lime slices optional

Instructions

• Heat a large skillet with olive oil on medium high heat, add onions and cook 1-2 minutes. Add the rice and cook another 3-4 minutes or until rice starts to brown. Then add in the garlic and cook another 30 seconds.
• Pour in the stock, tomato sauce, fire-roasted tomatoes and spices mix just until combined. Bring to a boil. Cover and reduce heat to a low simmer. Cook for 20 minutes (do NOT lift lid)
• Remove lid and fluff with fork, add more salt to taste if needed. Garnish with chopped cilantro and fresh limes if desired.

Notes

Toast the long-grain rice it adds a lot of flavor to the rice.

Resist the urge to lift the lid, it will release all the steam that has accumulated.

If the liquid has not been absorbed all the way after the 20 minutes. Cover it back up and cook for 2-5 more minutes.

Nutrition

Serving: 8ServingsCalories: 153kcalCarbohydrates: 21gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 5gCholesterol: 2mgSodium: 471mgFiber: 3gSugar: 5g